ingredients
serves 4
1 pound zucchinis, cut into 1/2 inch slices
1/3 cup olive oil
2 tablespoons wine vinegar
1 garlic clove, crushed
1/2 teaspoon sugar
salt
freshly ground black pepper
1 large avocado, peeled, halved, stoned and sliced
lettuce leaves
12 stuffed green olives, halved
watercress
method
1. Blanch the zucchini slices in boiling water for 3 minutes. Drain and refresh under cold running water. Drain thoroughly.
2. Combine the oil, vinegar, garlic, sugar and seasoning to taste in a bowl. Add the zucchini and avocado slices and turn to coat with the dressing. Cover and marinate in the refrigerator for 6 hours.
3. Arrange lettuce leaves on six individual plates. Drain the zucchini and avocado slices and divide between the plates. Garnish with the olives and watercress.
